Low Sodium Delicious Veggie Tacos
Bursting with color, flavor, and wholesome ingredients, these Low Sodium Delicious Veggie Tacos are the perfect pick for a healthy and satisfying meal. Made with sautéed bell peppers, zucchini, sweet corn, and protein-rich black beans, this recipe comes together in just 30 minutes, making it ideal for busy weeknights. Seasoned with aromatic spices like cumin and chili powder, and brightened up with a splash of fresh lime juice and a sprinkle of cilantro, these tacos are a vibrant delight without the excess sodium. Served on warm corn tortillas and topped with creamy avocado and juicy tomatoes, every bite is a celebration of fresh, heart-healthy goodness. Whether you're looking for a quick meatless dinner, low-sodium recipes, or a flavorful vegetarian option, these tacos are sure to impress!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 1 medium, diced Red bell pepper
- 1 medium, diced Yellow bell pepper
- 1 medium, diced Zucchini
- 0.5 medium, diced Red onion
- 2 cloves, minced Garlic
- 1 15 oz can, no salt added, rinsed and drained Black beans
- 1 cup Fresh corn kernels
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 medium, juiced Lime
- 0.5 cup, chopped Cilantro
- 1 large, sliced Avocado
- 2 medium, diced Tomatoes
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add diced red onion and minced garlic to the skillet. Sauté for 2-3 minutes or until the onion becomes translucent.
Stir in the diced red and yellow bell peppers, zucchini, and fresh corn kernels. Cook for another 5-7 minutes, until the vegetables are tender.
Add the rinsed and drained black beans to the skillet. Season the mixture with ground cumin and chili powder. Stir well to combine and cook for 2 additional minutes.
Remove the skillet from heat and squeeze fresh lime juice over the veggie mixture. Add chopped cilantro and stir to integrate.
Warm the corn tortillas in a clean, dry skillet over medium heat for about 30 seconds on each side or until soft and pliable.
To assemble the tacos, place a portion of the vegetable mixture onto each tortilla. Top with slices of avocado and diced tomatoes.
Serve immediately while warm and enjoy your flavorful, low-sodium veggie tacos.
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 349.5 g | 127% | |
| Dietary Fiber | 80.0 g | 286% | |
| Total Sugars | 48.5 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3983 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
